| Level: | Easy |
| Total: | 10 min |
| Prep: | 5 min |
| Cook: | 5 min |
| Yield: | 4 servings |
Ingredients
- 1 jar dark chocolate fudge sauce
- 3/4 cup whipping cream
- 1 teaspoon almond extract
- 1 tablespoon sugar
- 1/2 cup Marcona almonds (not in oil, just toasted)
- Ground cinnamon
- 1 pinch cayenne pepper
- 2 pints vanilla ice cream
Instructions
- Bring a small pot of water to simmer over low heat.
- Stand the jar of chocolate sauce in the water and heat until warmed through.
- Whisk the cream, almond extract and sugar in a medium bowl until soft peaks form, about 1 to 2 minutes.
- Chop the Marcona almonds.
- Season the warm sauce with cinnamon and cayenne.
- Fill sundae dishes with chocolate fudge, nuts, ice cream, more fudge, more nuts and top with whipped cream.
- OLE!
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 822 |
| Total Fat | 45 g |
| Saturated Fat | 22 g |
| Carbohydrates | 94 g |
| Dietary Fiber | 6 g |
| Sugar | 63 g |
| Protein | 13 g |
| Cholesterol | 109 mg |
| Sodium | 415 mg |
Reviews
This sunday was ok. I really did not like the spices with the hot fudge and now i have a jar of hot fudge full of spices. I encourage everyone to only make a little bit of the fudge have the spicy kick.
Best. Sundae. Ever. The smoky heat of the cinnamon and cayenne pepper in the chocolate sauce are a perfect addition to this dessert and the almond whipped cream adds an extra layer without overwhelming it.